Name: Seasonal Market Buddha Bowl
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup quinoa or brown rice, (or other whole grain); ½ bunch kale or other seasonal greens, (chopped); 1 beet, (grated); 2 carrots, (grated); ¼ head cabbage, (thinly sliced); ½ head cauliflower, (riced); ¼ cup fresh cilantro or parsley, (choped); 2 tsp ginger, (diced); 1 orange or other seasonal fruit, (diced); ¼ cup pumpkin, sunflower, or chia seeds; 1 Tbsp tahini; 2 tsp soy sauce or liquid aminos; 2 tsp rice vinegar; 1 tsp maple syrup; 1 Tbsp lemon juice, (from ½ a lemon); 1 clove of garlic, (finely chopped or grated); ½ tsp ground cumin

Seasonal Market Buddha Bowl

This flexible grain bowl by chef Rondi Robison is a great way to use seasonal produce to create a delicious and flexible quick meal. Use whatever veggies you like and have around to create something unique!

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Course: Main Course

Cuisine: American

Keyword: Easy, Healthy, Seasonal, Vegan

Cook Time: 30

Total Time: 30

Servings:

Calories: 288kcal

Author: Rondi Robison

Equipment

box grater

Ingredients

Grain Bowl

1 cup quinoa or brown rice, or other whole grain
½ bunch kale or other seasonal greens, chopped
1 beet, grated
2 carrots, grated
¼ head cabbage, thinly sliced
½ head cauliflower, riced
¼ cup fresh cilantro or parsley, choped
2 tsp ginger, diced
1 orange or other seasonal fruit, diced
¼ cup pumpkin, sunflower, or chia seeds

Dressing

1 Tbsp tahini
2 tsp soy sauce or liquid aminos
2 tsp rice vinegar
1 tsp maple syrup
1 Tbsp lemon juice, from ½ a lemon
1 clove of garlic, finely chopped or grated
½ tsp ground cumin

Instructions

Cook 1 cup of quinoa, brown rice, or other whole grain in 2 cups of water or stock until tender, about 15-30 minutes depending on which grain you use. Drain off any excess water. Cover and set aside.
While grains cook, in a small bowl combine 1 Tbsp tahini, 2 tsp soy sauce or liquid aminos, 2 tsp rice vinegar, 1 tsp maple syrup, the juice of half a lemon (about 1 Tbsp), a finely chopped clove of garlic, and ½ tsp ground cumin. Mix until everything is incorporated and set aside.
For this step, feel free to mix and match what fresh produce you like and can find. (This is a great way to use miscellaneous veggies in your fridge). You can add veggies in raw or lightly cook to take the raw bite off.
In a large bowl, add ½ bunch of chopped kale, 1 grated beet, 1-2 grated carrots, ¼ head thinly sliced cabbage, ½ head riced cauliflower, ¼ cup fresh cilantro or parsley, 2 tsp diced ginger, 1 chopped orange or other fruit, and ¼ cup pumpkin, sunflower, or chia seeds.
Add cooked grains and sauce to veggies and toss to combine. Seasonal to taste with salt.

Notes

This is a super flexible recipe and the ingredients listed are just suggestions. Feel free to omit or substitute any of the fresh produce based on your taste and what you can find.

Nutrition

Seasonal Market Buddha Bowl